I am sure you can flavor this recipe with purchased curry powder but it will not be the same; blending your own spices for curry, I think, is worth the extra three minutes of measuring them out. Portion the spices and set them aside in a little bowl before starting to make the soup.
Adding a potato makes it smoother and creamier—without milk or cream. If you cook everything in a pressure cooker, and puree the soup with an immersion blender, you can have dinner on the table in ½ hour. Figure one-third of the cooking time with in a pressure cooker. Look for mustard seeds in the bulk herb and spice jars at the health food store.
Curry Carrot Soup
3 tablespoons unsalted butter or extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon Real Salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pound carrots, cleaned and cut into slices
1 potato, peeled and cut into ½” cubes
4 cups cups vegetable stock
1 tablespoon lemon juice
1 tablespoon agave nectar or honey
Chopped fresh parsley leaves, for garnish
Melt the butter in a large saucepan and cook and stir the onions and garlic until the onion is translucent. Add all of the spices, from the mustard seeds through the cayenne, and cook for several minutes, stirring constantly. Add the carrots and continue cooking and stirring for several more minutes. Add the vegetable stock, cover tightly, and simmer until the carrots are very tender, at least 1/2 hour.
Puree the cooked carrots in a blender, in batches, or with an immersion blender in the pot. Stir in the lemon juice and agave nectar.
Taste and correct the seasoning with more cayenne and salt as desired. Serve hot, sprinkled with chopped parsley.
Makes 4 to 6 servings.